Wednesday, March 2, 2011

Today's word - speed

I'm really struggling with whether or not I can recommend this recipe but I will give it one thing - speed. Normally, I am a slow girl. Seriously, I like to plan ahead with my baking and give my doughs a lot of time to rise and develop flavor. This recipe is the opposite of slow. You mix and torture the dough then bake it within a few hours of when you start.

I'd say this bread is not bad when hot out of the oven but it doesn't keep. If you have unexpected guests and want to get bread done quickly to go with a meal, go for it. Otherwise, if your expectations are low, you won't be disappointed.

Two Hour French Bread

1/2 cup warm water
2 Tbsp yeast (2 packages)
3 Tbsp sugar
1 Tbsp salt
1/3 cup oil
2 cups very hot tap water
6 cups flour

Dissolve yeast and sugar in 1/2 cup water. In a large bowl, combine salt, oil, and 2 cups hot water. Mix in three cups flour. Add the yeast mixture. Mix in remaining 3 cups flour. Stir down every 10 minutes for 5 times (keep bowl covered with a towel in between so it doesn't dry out). Shape. Raise until double. Bake at 400 degrees for 20 minutes. Makes 2 loaves french bread

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